Name: Rack of Lamb with Honey-Hazelnut Crust
Ingredients: 1 1/2 c Hazelnuts; ground; 1 1/2 c White bread crumbs; fresh; 1/4 c Fresh rosemary; minced; 6 3/4 lb Lamb racks; frenched; 1/4 c Dijon mustard; 1/4 c Honey; As needed salt and pepper

Here are six things [submission] is not, based on 1 Peter 3:1-6: 1. Submission does not mean agreeing with everything your husband says. 2. Submission does not mean leaving your brains or your will at the wedding altar. 3. Submission does not mean avoiding every effort to change a husband. 4. Submission does not mean putting the will of the husband before the will of Christ. 5. Submission does not mean that a wife gets her personal, spiritual strength primarily though her husband. 6. Submission does not mean that a wife is to act out of fear.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	American	New, American, Cuisine	12	Servings

INGREDIENTS

1 1/2	c	Hazelnuts; ground
1 1/2	c	White bread crumbs; fresh
1/4	c	Fresh rosemary; minced
6 3/4	lb	Lamb racks; frenched
1/4	c	Dijon mustard
1/4	c	Honey
		As needed salt and pepper

INSTRUCTIONS

Preheat oven to 425 degrees. Combine hazelnuts, fresh bread crumbs and
minced rosemary in a large bowl. In a separate bowl, combine the honey and
dijon mustard.
Arrange the lamb racks meat side up in a single layer on sheet pans that
have been sprayed. Season lamb with salt and pepper. Brush each rack with 1
tablespoon of the honey-dijon mixture.
Press 2/3 cup breadcrumb mixture onto each rack. (Racks can be prepared
this far up to one day in advance.)
Drizzle each lamb rack with 1 tablespoon honey. Roast until meat
thermometer registers 125 degrees.
Racks must rest for at least 10 minutes before carving. Cut between each
rib bone to order to separate into chops.
Recipe by: =20
Posted to recipelu-digest Volume 01 Number 398 by [email protected]
(linda) on Dec 23, 1997

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